In a large, deep frying pan brown the meat with the onions. Meanwhile cook the rice in the microwave, following the package instructions. Drain off the grease from the browned meat. Add the garlic, paprika, salt, chopped peppers (from the lids) and half the jar of red sauce, stir. If using wine, add it now and simmer for about 5 minutes. Season with salt and pepper to taste. Stir in the parmesan cheese. Turn off the heat, stir in the rice and set aside.
Wash the peppers and cut the tops (lids) off, reserve the lids to dice and add to the meat mixture. Clean out the seeds and membranes from the peppers. If the peppers do not stand upright carefully slice off the bottom bumps to level them. Note the pre-cook option below. Fill the peppers with the meat mixture. In a Dutch oven or deep oven safe dish, pour in the remaining half of the jar of red sauce and place the six peppers in the dish. Cover the pot with the lid or foil and bake for one hour. Remove the foil or lid and place a slice of Provolone on each pepper and bake for another 15-20 minutes or until the cheese is slightly browned.
I like to pre-cook my prepped peppers, cut side down, either on the grill or a greased cookie sheet at 350 for about 30 minutes in the oven. If you grill them it will only take about 15 minutes using the indirect cooking method. You want them to be just soft but do NOT over-cook them. You can cut the baking time in half by pre-cooking the peppers.
Options- Pre-grill or bake the peppers to shorten the baking time. Use any ground meat you like or a mixture of different types. Use any flavor rice you prefer. You can top the peppers with whatever cheese you like versus Provolone. You can adjust the amount of sauce, meat, cheese and rice to your taste.
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